Sichuan-Glazed Duck Breast with...Sichuan-Glazed Duck Breast with Fermented Chili Purée

Perfectly pan-seared duck breast with crispy scored skin, glazed in a complex Sichuan peppercorn and blackberry gastrique, served alongside a vibrant fermented chili purée and charred baby scallions.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a tight crosshatch pattern, being careful not to cut into the flesh. Season both sides generously with kosher salt and half of the ground Sichuan peppercorns.

2. 02

   Place the duck breasts skin-side down in a cold, dry skillet. Turn the heat to medium-low to slowly render the fat and crisp the skin, which should take about 8-10 minutes. Periodically pour off the rendered fat into a jar.

3. 03

   Flip the duck breasts and cook the flesh side for 2-3 minutes for medium-rare (internal temperature of 135°F/57°C). Remove the duck from the skillet and let it rest on a warm cutting board for 7 minutes before carving.

4. 04

   In a small saucepan over medium heat, combine the fresh blackberries, honey, and rice vinegar. Simmer for 5 minutes, mashing the blackberries with a spoon, until the mixture reduces by half.

5. 05

   Strain the blackberry reduction through a fine-mesh sieve back into the saucepan to remove seeds. Stir in the remaining ground Sichuan peppercorns and bring to a bare simmer. Off the heat, whisk in the cold, cubed butter one piece at a time to create a glossy gastrique.

6. 06

   Toss the baby scallions in a teaspoon of the rendered duck fat and sear them in a hot pan for 2 minutes until beautifully charred but still tender.

7. 07

   To plate, swipe a spoonful of the fermented chili purée across each plate. Slice the rested duck breasts on a bias and fan them over the purée. Drizzle with the blackberry-Sichuan gastrique, and garnish with the charred scallions, microgreens, and a touch of flaky sea salt.